Dairy-Free Pumpkin Spice Sauce (Starbucks Copycat!)

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When trying to create a Dairy-Free Copycat Starbucks Pumpkin Spice Latte, I looked at many, many copycat recipes online. Most of them use water-based pumpkin syrup as an ingredient, with very little pumpkin in the syrup itself. Starbucks lists a condensed milk-based pumpkin spice sauce in the ingredients for its pumpkin spice latte. I followed their lead and created a coconut-milk based dairy-free pumpkin spice sauce to use in dairy-free pumpkin spice lattes.

Dairy-free Pumpkin Spice Sauce Recipe (Starbucks Copycat!) for making Pumpkin Spice Lattes - or you can use it as a dessert topping! Also vegan, gluten-free and allergy-friendly

Starbucks also uses annatto in their Pumpkin Spice Sauce to make it a pretty orange color. I added a bit of turmeric to my sauce to brighten the color instead. The end result uses an entire 15-ounce can of pumpkin puree and tastes like eggless pumpkin pie filling.

This Pumpkin Spice Sauce has a lot of fun uses beyond Pumpkin Spice Lattes. You can also enjoy it in dairy-free pumpkin spice steamers, or on pancakes, waffles, or ice cream.

Dairy-free Pumpkin Spice Sauce Recipe (Starbucks Copycat!) for making Pumpkin Spice Lattes - or you can use it as a dessert topping! Also vegan, gluten-free and allergy-friendly

Special Diet Notes: Dairy-Free Pumpkin Spice Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

Dairy-Free Pumpkin Spice Sauce (Starbucks Copycat!)
 
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I created this vegan sauce for making Starbucks-style pumpkin spice lattes, but it's also great on dairy-free pancakes, waffles, and ice cream. And it's a recipe you can make simply from pantry ingredients!
Author:
Serves: 2 to 2½ cups
Ingredients
  • 1 (15-ounce) can pumpkin puree
  • 1 cup full-fat coconut milk
  • ½ cup packed brown sugar
  • 2 tablespoons sugar
  • ½ tablespoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon salt
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
Instructions
  1. Put the pumpkin, coconut milk, sugars, cinnamon, ginger, turmeric, salt, and nutmeg in a medium saucepan, and whisk until smooth.
  2. Place the pan over low heat and simmer the mixture for 20 minutes, stirring occasionally.
  3. Strain the sauce through a fine-mesh strainer to ensure it is completely smooth.
  4. Store your dairy-free pumpkin spice sauce in an airtight container (I use a canning jar) for up to 1 week.

Key Pantry Supplies: Dairy-Free Pumpkin Spice Sauce

For More Dairy-Free Comfort Food, Get Go Dairy Free!

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About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

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